muffins
Wash cucumbers; peel, cut in halves lengthwise and scoop out seeds.
Let stand overnight in a brine made of the salt and water.
Drain very well and cut into pieces.
Tie spices into a cheesecloth bag.
Bring sugar, vinegar and spice bag to a boil; add cucumbers and boil until cukes begin to look transparent but are still crisp.
Fill sterilized jars and seal.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Dozen (2084g) | ||
Recipe Makes: 1 | ||
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Calories: 5814 | ||
Calories from Fat: 1994 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 221.6g | 295 % | |
Saturated Fat 79.7g | 399 % | |
Monounsaturated Fat 62.5g | ||
Polyunsanturated Fat 56g | ||
Cholesterol 2361.5mg | 727 % | |
Sodium 2467.9mg | 85 % | |
Potassium 2860.4mg | 75 % | |
Total Carbohydrate 847.9g | 249 % | |
Dietary Fiber 29.3g | 117 % | |
Sugars, other 818.6g | ||
Protein 138.9g | 198 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5814
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